Squash makes me think of fall. It’s so rustic and satisfying. Yum!

What’s your favorite fall food?

Roasted Butternut Squash

2 medium butternut squash  (4-5 pounds total)

6 T. unsalted butter, melted

¼ light brown sugar, packed

1 ½ tsp kosher salt

½ tsp. freshly ground black pepper

Directions:

Preheat the oven to 400 degrees.

Cut off and discard the ends of each butternut squash.  Peel the squash, cut them in half lengthwise, and remove the seeds.

Cut the squash into 1 ¼ to 1 ½ inch cubes and place them on a baking sheet.

Add the melted butter, brown sugar, salt and pepper.

Toss all the ingredients together and spread in a single layer on the baking sheet.

Roast for 45-55 minutes or until the squash is tender and the glaze begins to caramelize.

While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.

Taste for seasonings and serve hot.

Photo by: Patent and the Pantry

Posted in Current Students, Healthy Cooking

About the author - Andrea Cooley

Andrea Cooley gets paid to post on Facebook and Twitter (among other things) to promote Des Moines University to prospective students. She is a Midwest girl at heart, but loves to travel around the country visiting friends and family. If Des Moines had mountains or an ocean she’d never leave. Before joining the DMU marketing team, she was an editor for Country Home magazine. She’s still a little obsessed with magazines, so if you want to talk about decorating, remodeling or gardening projects she’s your go-to girl.